Just a quick word about wood flavors for barbecue cooking... pork usually does well with a hickory or oak wood smoke flavor. Beef does well with hickory, oak, or mesquite. Poultry goes good with a sweeter smoke like apple, cherry, or grapevine. Same thing with lamb. With fish, you may want to use a combination of several woods like oak and cherry. In the end, it's really up to you what smoke flavor you want to use with your barbecue cooking...
Meat |
Cooking Time |
Internal Temp/When it's Done |
Pork Butt & Shoulder |
1 - 1.5 hours per lb |
195 deg F |
Pork Spareribs |
4 - 6 hours |
165 deg F |
Pork Loin |
3 - 5 hours |
145 deg F |
Pork Sausage (raw) |
2 - 3 hours |
160 deg F |
Beef Boneless Roast |
1 hour per lb |
140 deg F |
Beef Brisket |
1 - 1.5 hours per lb |
180-190 deg F |
Beef Tri-Tip |
1 hour per lb |
135 deg F |
Beef Prime Rib |
1 hour per lb |
140 deg F |
Beef Short Ribs |
3 - 4 hours |
Meat pulls easily from bone |
Hamburgers |
1.5 - 2.5 hours |
150 deg F |
Turkey |
1 hour per lb |
160 deg F in thigh |
Chicken |
2.5 - 3 hours |
160 deg F in thigh |
Duck |
4 - 6 hours |
160 deg F in breast |
Cornish Hen |
2 - 3 hours |
160 deg in thigh |
Leg of Lamb |
1 hour per lb |
140 deg F |
Salmon |
2 - 3 hours |
150 deg F |
Fish |
2 - 3 hours |
Smoke until the flesh starts to firm up and just begins to flake |
Shellfish, prawns, shrimp |
1/2 - 1 hour |
Firm to the touch |
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